
Agricultural and Biosystems Engineering Publications
Campus Units
Agricultural and Biosystems Engineering
Document Type
Article
Publication Version
Published Version
Publication Date
8-2015
Journal or Book Title
International Journal of Food Science & Technology
Volume
50
Issue
8
First Page
1873
Last Page
1881
DOI
10.1111/ijfs.12837
Abstract
The objectives of this study were to determine pasting properties of non-roasted (NR) and roasted quinoa (RQ) and to investigate the effect of RQ on consumer acceptance and physicochemical properties of an allergen-free, gluten-free cake formulation. Quinoa seeds were roasted at 177 °C for 15 (R15), 30 (R30) and 45 min (R45), and flours were analysed for pasting properties. Five cakes including a commercial chocolate cake (CCC) and cakes made with NR and RQ flours were evaluated for preference by fifty panelists. Quality parameters included colour, water activity, moisture content, firmness, weight and height. Peak and final viscosity increased with roasting time. The NR cake had the highest sensory scores for appearance, colour and texture. On flavour and overall acceptability, CCC was the highest. Regarding quality data, CCC, NR and R15 cakes had similar L* values, while CCC had the lowest a*, b*, aw, moisture content and firmness values.
Access
Open
Rights
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Language
en
File Format
application/pdf
Recommended Citation
Rothschild, Jeffrey; Rosentrater, Kurt A.; Onwulata, Charles; Signh, Mukti; Menutti, Lorena; Jambazian, Pera; and Omary, Marie B., "Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes" (2015). Agricultural and Biosystems Engineering Publications. 712.
https://lib.dr.iastate.edu/abe_eng_pubs/712
Included in
Agriculture Commons, Bioresource and Agricultural Engineering Commons, Food Processing Commons
Comments
This article is from International Journal of Food Science & Technology 50 (2015): 1873–1881, doi:10.1111/ijfs.12837.